Recipes

Preparation

Start to cook the tomatoes together with the sliced sausage. Add the paprika at half time. When all the vegetables and sausage is done, add the eggs, stir it time to time until the eggs are well done.

Preparation

The meat base

Heat up the oil and fry the pork cubes until it becomes evenly white. Remove from heat and add the 2 tea spoon paprika powder and the chopped tomato. Stir it well and put back to the heat and add immediately some water what almost cover the meat. Cover the pot and cook until the meat is done, refill the water as necessary.

Finishing with the Orzo pasta

When the meat is done add the pasta and top up with water just to cover the pasta. Cook it in slow flame and refill the water as needed.

Preparation

Boil the Sauerkraut

Place the sauerkraut to a pot and add the bay leaves. Cover it with water make it boil. Top up with water as necessary. In the meantime cut the sausage. Remove the bay leaves after about 10 mins and add the sausage. Boil it together again for about 10 minutes.

Finishing with the pasta

Add the paprika cream and stir well. Add the pasta and top up with water which covers the pasta. Cook under the lid. Stir regularly and add water as necessary.

Preparation

Clean the onion and made 4 cuts on it to let the taste come out but keep the onion shells together. Boil the tomato sauce with the water and with the onion. Add the sugar and salt and the pasta and cook until the pasta is done.

#Goulash soup

Ingredients

0.8 kg pork meat
0.4 kg potatoes
2 carrots
1 parsley root (or 1/4 parsnip as it much sweeter)
1 yellow onion
1 tomato
1 paprika
2 tablespoon oil
1 teaspoon salt
1 or 2 teaspoon red paprika powder
Some caraway seeds (or powder)

Preparation

Prepare the vegetables

Clean the vegetables, cut the meat and potatoes to small (approx. 2cm) cubes. Cut the carrot and parsley root to slices, the tomato to bigger cubes and cut the paprika to halves.

Cook the meat

Chop the onion to small peaces and start to cook on the oil until it starts to become transparent. Remove from heat and add the paprika powder and some salt. Stir it well and add the meat. Put back to the heat and cook until the meat become white.

Finish the soup

Add water (1.5 l) and the remaining ingredients, cover the pot and start to cook until it boils. Reduce the flame and cook more 40-50 minutes or until the meat is done.

#Green peas Tokany

Ingredients

0.50 kg pork (shoulder or tarja)
60-70 g smoked bacon
2 small onions
1 clove of garlic
1 tbsp flour
0.4 kg green peas
1 small paprika
1 tsp paprika powder
2-3 tsp marjoram
Grind pepper
1 soup cube
Chopped parsley leaves
Salt

Preparation

Chop, chop, chop

Chop the onion to small pieces, the bacon and paprika to small cubes. Cut the meat to medium sized stripes.

Fry the meat

Add salt and pepper to the meat and mix it with the flour. Heat up the bacon and when it released enough fat add the meat with the pressed garlic. Fry the meet shortly at high temperature, then remove the meat from the frying pan. Cook the onions in the remaining fat.

Cook the meat

Place the meat back to the pan when the onion is done. Add the paprika powder and marjoram and the paprika. Pour water until it almost covers the meat (150 ml) and add the soup cube. Cook until the meat is almost done and refill the water when needed.

Add the green peas

Add the green peas and cook it ready. Add the chopped parsley leaves at last.

#Muffin

Ingredients

Dry ingredients:

2 cups of flour
3/4 cups of sugar
10g backing power
2 bags vanilla sugar
Chocolate chips

Wet ingredients:

1/2 cup milk
1/4 cup oil
2 eggs

Preparation

Mix the dry ingredients first and then add the wet parts. Fill the forms at about 3/4 of their height and bake it.

#Muffin with walnut

Ingredients

Dry ingredients:

180g flour
120g grated walnut
70g sugar
3 tsp baking powder
2 tsp cocoa
1 tsp cinnamon
4 bags (32g) vanilla sugar

Wet ingredients:

60g butter
160 ml milk
1 egg

Preparation

Prepare the dry and wet part separately

Mix the dry ingredients first. Melt the butter and mix it with the egg and milk.

Bake the muffin

Mix the wet and dry ingredients and place the paste into the forms. Add small amount of peanut butter portions into the forms.

Preparation

Stir 2 whole eggs until its evenly creamy then add the remaining ingredients. Mix it well and bake the waffles for 3-4 minutes.

#Pork stew in mushroom sauce

Ingredients

1 kg pork meat
300 g button mushroom
2 medium tomatoes
100 ml sour cream
1 onion
1 tsp paprika powder
1 tbsp flour
Oil

Preparation

Fry

Chop the onion into small pieces. Heat up the oil, add the onions. Put lid on it and cook until became transparent. Remove from heat and add the paprika powder. Add the diced meat, stir and put back to the heat. Stir until the meat become evenly white.

Cook

Add water to cover the 3/4 of the meat, add the chopped tomatoes and cook under the lid until the meat is almost done (40-60 mins). When its done add the chopped mushrooms and cook together until the meat and mushrooms are cooked.

Thicken

Mix the flour with the sour cream. Add some sauce from the meat into the sour cream to heat it up a bit and finally mix the sour cream with the meat. Boil it for 1 more minutes while stirring constantly.

Preparation

Mix all ingredients and bake it.

Preparation

Prepare the dough

Heat up the milk until it's luke warm. Add the yeast and sugar and cover it for about 10 mins until it rise up.

Add the flour into a deep pot, the salt, yoghurt and the milk. Add luke warm water until the pasta become soft and bouncing.
Cover the paste and let it rise until about an hour.

Fry the lángos

Heat up the oil in a deep pan. The oil shall be deep enough to let the lángos float at the top while it's frying.
Cut the paste into fist size (5-8 cm) portions, stretch and flatten them and fry both sides up to 2-4 mins or until it's golden brown.

Preparation

Prepare the potato and meat

Boil the potatoes in lightly salted water and slice them when ready.

Cut the chicken breast to small cubes. Heat up the oil and fry the chicken breast until it's evenly white.

Make the souce

Melt the butter and add the flour. Heat until the flour get colour (1-2 mins) and add salt. Remove from the flame and add the milk very slowly, only a very small amount at once and steer immediately until it becomes smooth. Repeat until the whole milk is added. Heat until the milk boils. Add the chicken breast, 50g grated cheese and heat until boiling.

Bake in the oven

Butter a deep baking tray, add half of the boiled and sliced potatoes. Add the meat with the creamy sauce and cover with the remaining potatoes. Cover it with aluminium foil and bake in a preheated oven for 30 mins. Remove the cover, add the remaining grated cheese at the top and bake until golden brown.

#Spinach and Ricotta Cannelloni

Ingredients

12 Cannelloni
200 g Frishkäse
250 g Spinach
1 egg
1 can of chopped tomatoes
130 g cheddar or mixed cheese in the filling
50 g mozzarella in the filling
70 g cheddar or mixed cheese on the top
50 g mozzarella on the top
Some milk

Preparation

Fill the Cannelloni

Defrost and pan-fry the spinach. Remove the water and add the Frishkäse, mixed cheese and the egg. Mix it and fill the Cannelloni.

Bake in oven

Add a little milk to the chopped tomatoes and cover the cannelloni with the sauce. Top up with the remaining grated cheese and bake it in the oven (190 Celsius) for 30 mins.

#Lentil soup

Ingredients

250g red lentil
350g smoked bacon (meat)
2 tsp paprika powder
3 bigger carrots
3 bay leaves
1 onion
1 tbsp flour
1 tbsp vinegar
Oil

Preparation

Cook the smoked bacon

Wash the lentils and leave it in the water until further processing.

Chop the smoked bacon and put in a pot, together with the fat and skin parts it might have. Add water and cook it under the lid for about 30 mins, or until the meat is soft. Remove the fat and skin parts from the meat, when it's cooked. Keep the water for later.

Cook the carrots

Chop the onion and cook it on the oil, under the lid, until it becomes transparent. Add the chopped carrots and some water. Cover the pot and cook until the carrots are starting to get soft. Stir regularly and add water as necessary.

Combine meat and vegetables

Add the meat without the skin and fatty parts back to the pot. Add the cooking water of the bacon (replace part of it with water if it is too salty), add the lentils and the bay leaves. Cook it until everything is soft. Mix the flour evenly with about 0.5-1 dl soup, and put it back to the soup. Boil for a few more minutes, and add the vinegar at the end.

#Dumplings

Ingredients

1 bag of gyosa skin (ca. 40 pcs)
400 g minced pork meat
1/2 head of iceberg lettuce
1 carrot
1 bunch of chives
1 egg
Soy sauce
Teriyaki sauce
Salt

Preparation

Cut the iceberg lettuce to very small slices (like a match). Chop the chives and carrot to very small (2mm). Mix the minced meat with the teriyaki and soy sauce. Let it for 10 minutes to marinated. Add the vegetables, salt and mix it evenly. Put a small piece (tea spoon) into the gyoza skin. Water the edge of the gyoza skin and fold it together. Pen fry or cook it in boiling water until it comes up to the surface. Slowly pour ice cold water into the boiling water to shrank the dumplings.

Preparation

Mix the flour, butter (or margarine), sour cream and salt and make 1 cm thick dough. Stir the egg and spread the top of the dough with the egg. Cover with the grated cheese. Cut the dough slices and bake it in preheated oven (200 degrees) for 15-20 mins.

Preparation

Prepare the paste

Place the raisins in a glass and cover with milk. Mix the greiss, milk, sugar, vanillin sugar and salt and put the mixture into the fridge for 30 mins. 30 mins later separate the egg yolk and white. Whip the egg white to solid foam. Mix the egg yolk and raisins with the mixture of greiss and add the egg white too.

Bake the paste

Oil the pan and pour the mixture into the heated pan. Probably the half of the amount will fit only. Wait until the bottom of the mixture halfway bakes, and start to brake the mixture, stir it continuously until all of the scrambles are golden yellow. Repeat with the remaining mixture.
Serve it with icing sugar and jam.

Preparation

Fry the meat on the oil. Remove meat, add chopped carrots and fry for a while. Add back meat, water, bay leaves and cook until the meat is done. Remove meat and bay leaves, add mustard and blend the sauce. Add flour to 1 cup of sauce, mix it and pour back to the pot. Add back the meat and heat them together.

#Filled paprika

Ingredients

0.5 kg minced pork meat (or 300g)
140g rice (or 85g)
1 egg
1 tsp paprika powder
6 yellow paprika
Salt
Majoran
Caraway
500 ml Tomato Sauce
1000 ml water
2 tbsp sugar
3 tbsp flour

Preparation

Mix the 500ml tomato sauce with the 1000ml water and start heating up. Mix the minced pork with the rice, egg, paprika powder and spices. Remove the stem of the paprika and fill with the meat. Put them into the tomato sauce and boil in low heat for at least 40 mins.

Remove the paprika from the tomato sauce. Add sugar into the tomato sauce. Mix the flour with small amount of water. Slowly add into the tomato sauce and stir it well. Cook until it becomes dense.

Preparation

Mix the ingredients.

Preparation

Chop the dill to very small pieces. Heat up the oil, add the flour and mix it. Add the dill, mix it and heat for a minute. Remove from the heat, add the water and stir it well. Add the milk, sugar, salt, put back to the heat and continuously stir until it becomes dense. Add the vinegar.

#Crispy Tuna Balls

Ingredients

For about 20 tuna fish balls:
2 can of tuna fish
3 whole eggs
4 slices of bread, cut into cubes
1.5 tsp grounded black pepper
1 tsp salt

For the breading:
2 eggs beaten
180g flour (ca. 1.5 cups)
100 g of panko bread crumbs (ca. 1 cup)
Oil to fry

Preparation

Prepare the balls

Place the tuna fish without the water to a big bowl. Add the eggs, black pepper, salt, cubed bread and mix it well. Form 4-5 cm balls from the paste.

Breading and frying

Beat the eggs and prepare the breadcrumbs and flour. Roll the tuna fish balls into the flour, egg, breadcrumbs and fry them in enough oil at low to medium heat for 8-10 minutes.

Serving

Serve with dill sauce or 1:2 amount of ketchup and mayonnaise sauce.

Preparation

Add more flour or milk if required. Replace carbonated water with small amount of baking powder or sodium bicarbonate.

Preparation

Mix the dry ingredients and add the yoghurt, water and half of the oil. Make a dough, sprinkle with the remaining oil and set aside for 30 mins.

Cut the dough into 4 pieces and form flat breads. Fry them in dry and hot pan, approximately 2 mins at each side.

Preparation

Mix the yeast with sugar and add warm water. Let it aside for 5-10 mins. Mix the flour, salt, yoghurt and yeast. Mix well and knead for 5-7 mins. Place it in a greased bowl and set aside to room temperature for 1-2 hours. Cut into 6-8 pieces and roll to 5-7 mm thickness. Cook both sides for 1-2 mins.

#Meatballs in Sauerkraut

Ingredients

0.5 kg minced pork meat (or 300g)
140g rice (or 85g)
130 g sausage
1 egg
1 tsp paprika powder
Salt
Majoran
Caravay
1 can Wein Sauerkraut (ca 770g)
4-5 bay leaves
3 tbsp sour cream
2 tbsp flour

Preparation

Boil the cabbage with the meatballs

Mix the meat with rice, paprika powder, salt, caraway, majoran and egg and form balls from it. Place about 1/3 of the cabbage into a pot, add the sliced sausage and put the meatballs at the top. Cover with the remaining cabbage. Add the bay leaves, fill up with water until it covers the cabbage and cook it for 40-60 mins. Remove the bay leaves and meat balls when ready.

Thicken the sauce

Mix 3 table spoon sour cream and 2 flat table spoon flour, add some liquid from the pot to heat it up and become more fluid. Pour back to the pot, gently steer and bring it to boil again. Close the heat and ready to serve.

#Dahl

Ingredients

250g red lentils
400g chicken breast
1 sweet potato
1 can coconut milk
4-5 cherry tomatoes
Spinach
2 tsp curry powder
1 tsp paprika powder
1/2 tsp caraway
1/2 tsp dried garlic
1 tsp salt
3 dl water
Oil

Preparation

Cook the chicken breast cubes in oil. Add the garlic when almost done but still have liquid under. Remove from heat, add the curry, paprika, caraway and salt. Mix evenly and put back on the heat. Add the washed lentils and cubed sweet potatoes. Pour 3 dl water and the coconut milk. Cook on low heat until 20 mins and stir it once or twice. When the potatoes are ready add the halved tomatoes and spinach. Bring it to boil and switch off the heat.

#Semolina pudding (Greis pudding)

Ingredients

1/2 liter milk
4 tbsp semolina
2 tbsp sugar
Jam, Cocoa powder, chocolate chips or cinnamon for flavouring

Preparation

Mix the semolina and sugar. Heat up the milk until boiling and add the semolina. Stir continuously until becomes dense. Serve with jam, cocoa powder, chocolate chips or cinnamon topping.

#Paprika potato

Ingredients

1 kg potatoes
100 g sausage (paprika chorizo also good)
4 pcs frankfurters
1 cup Eiernudeln
2 tsp paprika powder
1 tsp caraway
2 tbsp jalapeno
5-10 tbsp water from the jalapeno
oil
salt

Preparation

Cut the sausage to about 4 mm thick slices and then half the slices. Add to a pot with small amount of oil and fry them halfway. Remove from the heat and add the paprika powder and caraway and mix them. Add the roughly cut and peeled potato and top up with water. Make it boiling and boil until the potatoes are almost done. Add the frankfurters in slices, the eiernudels, the jalapeno and the water from the jalapeno. Cook it until the potatoes are ready.

#Apple pie stick

Ingredients

2 puff pastry sheets
3 big apples
200 ml milk
3-5 tbsp sugar
1 bag pudding powder (vanillin taste)
1 egg
cinnamon
lemon juice

Preparation

The filling

Peal and grate the apples on a big grater. Add lemon juice, cinnamon and 3-5 tbsp sugar. Bring to boil. Mix the pudding powder with milk and add to the apples. Cook for a minute and remove form the heat. Let it cool down.

Filling the puff pastry

Cut each of the puff pastry sheet to about 8x10 cm squares. You can cut them half horizontally and then make 10 even squares from each sheet. This will make 20 apple pie sticks in total. Add about 1 tbsp room temperature apple paste to the middle of each squares. Spread egg to the edges of each side and fold the squares. Place them into a baking tray and press down the edges with a fork. Make several holes into the top, spread with egg and bake as per the instructions of the puff pastry sheet.

#Butcher's stew
(hentes tokány)

Ingredients

500 g chicken breast
220 g green peas
120 g chicken sausage
8-10 small (4 cm) pickled cucumbers
1 tbsp flour
1 tbsp tomato paste
1/2 tbsp paprika cream
1/2 tbsp tarragon
1/2 tbsp caraway
1 vegetable soup gelee
salt
oil

Preparation

Fry the meat

Cut the chicken breast to medium size stripes and mix it with salt and flour. Chop the cucumbers to smaller stripes (about 3x3x50 mm), the chicken sausage to about 5x5x50 mm stripes and put aside. Heat up the oil and add the chicken stripes. Fry on high heat until evenly white.

Add seasoning

Add the chicken sausage, green peas, tomato paste, paprika paste, tarragon, caraway and the soup cube or gelee. Add water until almost covers the meat. Stir well and cook for about 15 mins. Stir and add water when necessary.

Finishing

Add the cucumber stripes and cook for about 5 more minutes.

Preparation

Prepare the sauce

On low heat defrost the spinach in a bowl. Add the flour, salt and garlic and mix it well. Add the milk and stir it until it became dense. Serve it with boiled egg and/or with French toast.

#Enchilada

Ingredients

1 cup (ca. 250g) couscous
500 g chicken meat
1 can beans in tomato sauce or baked beans
1 can (ca. 100g) mixed vegetables
1 vegetable soup cube
1 tsp Vegeta or buillon soup powder

6-8 wraps
500 ml tomato paste
60-80 g cream cheese

Preparation

The filling

Add the soup cube and powder to about 500 ml water and cook the chicken meat for half an hour. If the vegetables are raw and needs cooking add them to the water too. From the canned beans use only the beans and put aside the sauce for later. Remove the meat from the water and pull apart to make small shreds with he help of two forks. Follow the preparations of the couscous as per the package instructions but use the soup instead of plain water.

Wrapping

Warm up the tomato paste and add the cream cheese and the sauce from the beans. Fill the wraps with the couscous, roll it and place it in a tray. Cover with the sauce and bake it for about 20-30 minutes or until the uncovered wraps are golden brown.

Preparation

Cook the rice

Cook the rice in the water. Add the milk when it's done and cook again until the milk is mostly absorbed by the rice. Let it cool down a bit.

Mix it with the eggs

Mix the sugar, butter and egg yolks and beat it until its creamy. Add this and the grated skin of lemon to the rice and mix it well. Beat up the egg white with a pinch of salt and gently mix it with the rice.

Bake the Ricekoch

Take an approximately 25x25 cm baking form and spread the bottom and side with butter and evenly with the breadcrumbs. Add the rice and bake it at 180 Celsius for 40 mins.

#Green Beans Soup

Ingredients

400 g green beans
100 g paprika sausage or chorizo
2 medium sized potato
100 ml milk
Dill (about 1 tbsp when chopped to fine)
1 tbsp sugar
1 tbsp flour
2 tbsp oil
1 tsp paprika powder
Salt

Preparation

Prepare the ingredients

Clean and chop the beans to about 3 cm pieces. Add them into a pot, add salt and cover with water. Cook them for about 20 minutes or until almost soft. Cut the sausage to about 3-4 mm half round pieces. Chop the dill to very fine. Peel the potatoes and cut them into cubes. When the beans are half cooked, add the sausage and potato and continue cooking. Fill up the water as needed, making sure the cooking ingredients are always well covered.

Finishing the soup

Heat up the oil, add the flour and make a golden brown roux. Remove from the heat and wait until it cools back a bit. Add the paprika powder and mix it well. Add the milk and stir well. Add the roux, the finely chopped dill and sugar to the soup and bring it to boil. Add the vinegar and switch off the heat.

Recipes

#Ratatouille

Ingredients

Preparation

Start to cook the tomatoes together with the sliced sausage. Add the paprika at half time. When all the vegetables and sausage is done, add the eggs, stir it time to time until the eggs are well done.

#Paprika meat Orzo pasta for 2

Ingredients

Preparation

The meat base

Finishing with the Orzo pasta

When the meat is done add the pasta and top up with water just to cover the pasta. Cook it in slow flame and refill the water as needed.

#Sour cabbage pasta

Ingredients

Preparation

Boil the Sauerkraut

Place the sauerkraut to a pot and add the bay leaves. Cover it with water make it boil. Top up with water as necessary. In the meantime cut the sausage. Remove the bay leaves after about 10 mins and add the sausage. Boil it together again for about 10 minutes.

Finishing with the pasta

Add the paprika cream and stir well. Add the pasta and top up with water which covers the pasta. Cook under the lid. Stir regularly and add water as necessary.

#Tomato soup

Ingredients

Preparation

Clean the onion and made 4 cuts on it to let the taste come out but keep the onion shells together. Boil the tomato sauce with the water and with the onion. Add the sugar and salt and the pasta and cook until the pasta is done.

#Goulash soup

Ingredients

Preparation

Prepare the vegetables

Clean the vegetables, cut the meat and potatoes to small (approx. 2cm) cubes. Cut the carrot and parsley root to slices, the tomato to bigger cubes and cut the paprika to halves.

Cook the meat

Chop the onion to small peaces and start to cook on the oil until it starts to become transparent. Remove from heat and add the paprika powder and some salt. Stir it well and add the meat. Put back to the heat and cook until the meat become white.

Finish the soup

Add water (1.5 l) and the remaining ingredients, cover the pot and start to cook until it boils. Reduce the flame and cook more 40-50 minutes or until the meat is done.

#Green peas Tokany

Ingredients

Preparation

Chop, chop, chop

Chop the onion to small pieces, the bacon and paprika to small cubes. Cut the meat to medium sized stripes.

Fry the meat

Add salt and pepper to the meat and mix it with the flour. Heat up the bacon and when it released enough fat add the meat with the pressed garlic. Fry the meet shortly at high temperature, then remove the meat from the frying pan. Cook the onions in the remaining fat.

Cook the meat

Place the meat back to the pan when the onion is done. Add the paprika powder and marjoram and the paprika. Pour water until it almost covers the meat (150 ml) and add the soup cube. Cook until the meat is almost done and refill the water when needed.

Add the green peas

Add the green peas and cook it ready. Add the chopped parsley leaves at last.

#Muffin

Ingredients

Preparation

Mix the dry ingredients first and then add the wet parts. Fill the forms at about 3/4 of their height and bake it.

#Muffin with walnut

Ingredients

Preparation

Prepare the dry and wet part separately

Mix the dry ingredients first. Melt the butter and mix it with the egg and milk.

Bake the muffin

Mix the wet and dry ingredients and place the paste into the forms. Add small amount of peanut butter portions into the forms.

#Waffle

Ingredients

Preparation

Stir 2 whole eggs until its evenly creamy then add the remaining ingredients. Mix it well and bake the waffles for 3-4 minutes.

#Pork stew in mushroom sauce

Ingredients

Preparation

Fry

Chop the onion into small pieces. Heat up the oil, add the onions. Put lid on it and cook until became transparent. Remove from heat and add the paprika powder. Add the diced meat, stir and put back to the heat. Stir until the meat become evenly white.

Cook

Add water to cover the 3/4 of the meat, add the chopped tomatoes and cook under the lid until the meat is almost done (40-60 mins). When its done add the chopped mushrooms and cook together until the meat and mushrooms are cooked.

Thicken

Mix the flour with the sour cream. Add some sauce from the meat into the sour cream to heat it up a bit and finally mix the sour cream with the meat. Boil it for 1 more minutes while stirring constantly.

#American pancake (25 pancakes)

Ingredients

Preparation

Mix all ingredients and bake it.

#Lángos

Ingredients

Preparation

Prepare the dough

Heat up the milk until it's luke warm. Add the yeast and sugar and cover it for about 10 mins until it rise up. Add the flour into a deep pot, the salt, yoghurt and the milk. Add luke warm water until the pasta become soft and bouncing. Cover the paste and let it rise until about an hour.

Fry the lángos

Heat up the oil in a deep pan. The oil shall be deep enough to let the lángos float at the top while it's frying. Cut the paste into fist size (5-8 cm) portions, stretch and flatten them and fry both sides up to 2-4 mins or until it's golden brown.

#Stacked chicken bake

Ingredients

Preparation

Heat up the milk until it's luke warm. Add the yeast and sugar and cover it for about 10 mins until it rise up.

Add the flour into a deep pot, the salt, yoghurt and the milk. Add luke warm water until the pasta become soft and bouncing.
Cover the paste and let it rise until about an hour.

Heat up the oil in a deep pan. The oil shall be deep enough to let the lángos float at the top while it's frying.
Cut the paste into fist size (5-8 cm) portions, stretch and flatten them and fry both sides up to 2-4 mins or until it's golden brown.

Boil the potatoes in lightly salted water and slice them when ready.

Cut the chicken breast to small cubes. Heat up the oil and fry the chicken breast until it's evenly white.